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Wai Dao Xiang Shan Roast Duck Restaurant (Fangshan Branch)

北京菜 · ⭐ 4.6

No. 6 Jia, Dayou Road, Wayaotou Village

Dishes

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  Colorful Glass Noodles

  Five-color cold noodles is a colorful chilled dish, primarily made with rice noodles, cucumber, carrot, wood ear mushroom, and egg. The preparation is simple: slice all ingredients into strips, mix with seasonings and rice noodles, then toss well.
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  Beijing-style Shredded Pork in Soy Sauce

  Beijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
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  Charcoal-fired flatbread

  Bao lu bing is a traditional Chinese flatbread made by mixing flour and water into dough, which is then fermented, rolled into round饼坯 (dough rounds), and baked in a special吊炉 (hanging oven). The main ingredients include flour, water, and edible oil, with sesame seeds sometimes added to enhance aroma. During baking, the dough rounds expand from the heat, resulting in a crispy surface and a soft interior.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Spicy Chicken from Mountain City

  Mountain City Spicy Chicken is a dish made primarily from chicken, stir-fried with dried chilies, Sichuan peppercorns, and other spices. The chicken is cut into pieces, marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a spicy and delicious dish.
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  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with cauliflower and pork belly. The ingredients are stir-fried in a dry pot, seasoned with chili peppers and garlic, until the cauliflower is fully cooked and flavorful.
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  Spicy Duck Blood Hot Pot

  Maoxuewang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the various ingredients blend perfectly in a spicy and fragrant broth, presenting an appealing color and aroma.
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  Signature Fish Head with Flatbread

  Signature Fish Head with Pancake is a dish made by stewing a large fish head with ingredients such as tofu and vermicelli. The fish head is first pan-fried and then slowly simmered in rich broth, resulting in a flavorful sauce and tender fish meat. The pancake, typically a flatbread, is soaked into the soup until soft and absorbs the essence of the broth.
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  Salt-and-pepper Duck Frame

  Sichuan pepper and salt duck frame is a dish made by roasting duck bones with seasonings such as Sichuan pepper, salt, and cumin. The preparation involves washing and drying the duck bones, marinating them with seasonings like Sichuan pepper, salt, and cumin, then baking them in an oven or roaster until golden and crispy.
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  Sweet and Sour Pork with Crispy Rice Cake

  Sweet and Sour Pork with Crispy Rice Crackers is a Chinese dish that blends tradition with innovation. It features pork tenderloin as the main ingredient, marinated and then deep-fried until golden and crispy. The rice crackers are made from compressed rice and baked to a crunchy texture. Finally, a specially prepared sweet and sour sauce is evenly poured over the pork and rice crackers, creating a dish with a bright red color and rich, layered flavors.
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  Classic Crispy Roast Duck

  Classic crispy roast duck is made from tender Peking ducks, carefully marinated and roasted. The finished dish has a bright red color, crispy skin, and tender meat, served with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, offering a unique flavor.
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  Spicy Duck Heads

  Jué Wèi Yā Tóu is a dish primarily made with duck heads, carefully braised to allow the duck heads to fully absorb the aroma of the braising sauce. During preparation, fresh duck heads are selected and combined with various spices and seasonings, then slowly cooked over low heat for an extended period to ensure tender meat and rich flavor.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Belle's Grilled Meat

  Belle Ye's grilled meat is primarily made with high-quality meats, usually lamb or beef. The meat is first marinated and then slowly grilled over a specific heat until it is crispy on the outside and tender on the inside. Spices can be added during the process to enhance the flavor.
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  Chicken Soup with Tofu

  Chicken and tofu soup is a nutritious dish primarily made with chicken and soft tofu. The method involves first simmering chicken to create a rich chicken broth, then adding cubed soft tofu and slowly stewing until the flavors are well absorbed, followed by seasoning.

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